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Jun. 18th, 2010 09:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yagathaiSweet fancy moses, I am so full I feel ill.
So! I did Alton Brown's tostone recipe (plus just a dash of red pepper flake to finish things off), and I improvised a chipotle aoili to go with them -- though it wound up going better with the pork, it was still pretty tasty. Recipe was pretty straightforward: I roasted a head of garlic, added the garlic to an egg yolk and a single chipotle pepper from a can of chipotles in adobo. Threw it in a food processor and slowly integrated 1.5 cups of olive oil and a couple of teaspoons of regular old white vinegar. Voila! Delicious aioli. Sometimes if aioli is supposed to be used as a structural component in a sandwich, like it was for the Double Downgathai, I'll add some bread to thicken it, but here it was completely unnecessary.
I chopped up 5 cloves garlic, added it to some salt, pepper, fresh oregano (not too much! A little fresh oregano in a marinade goes a long way), 1/4 cup lime juice, 3/4 cup white wine, some nice juicy slices of fresh ginger root and a whole orange sliced into sixteen or so small pieces. That all went into a ziploc bag with a half-dozen thin-cut (frying-thickness) pork chops and into the fridge for an hour. Meanwhile I made a chunky puree out of a single mango and 2/3 cups of sugar.
After an hour, the pork chops went into the frying pan, around 2-4 minutes a side. After they cooked I deglazed the pan with the remaining marinade, then added the mango puree and reduced it all until it formed a medium-thick glaze. That went on the pork, though as I said, the aoili also worked well with the chops.
Meanwhile I cooked a pot of plain rice, and to go with it I did a really simple black bean chile. I browned some onions (one, large, chopped) and garlic (five cloves, sliced) in a pot, then added a couple of cans of beans and the remainder of the small can of chipotles in adobo, plus some pepper, some oregano, some cayenne and some ground cumin. I cooked it down to a nice thickness and... ta-da! Instant tasty beans. I'd have thrown in some green pepper if I had any, but I didn't so I couldn't.
To drink we made some kind of deranged tropical something -- I call it the lima groglada. Equal parts rum and coconut milk to three parts limeade (which was itself around one part lime juice to three parts water, plus a good amount of sugar), all shaken with ice.
So! I did Alton Brown's tostone recipe (plus just a dash of red pepper flake to finish things off), and I improvised a chipotle aoili to go with them -- though it wound up going better with the pork, it was still pretty tasty. Recipe was pretty straightforward: I roasted a head of garlic, added the garlic to an egg yolk and a single chipotle pepper from a can of chipotles in adobo. Threw it in a food processor and slowly integrated 1.5 cups of olive oil and a couple of teaspoons of regular old white vinegar. Voila! Delicious aioli. Sometimes if aioli is supposed to be used as a structural component in a sandwich, like it was for the Double Downgathai, I'll add some bread to thicken it, but here it was completely unnecessary.
I chopped up 5 cloves garlic, added it to some salt, pepper, fresh oregano (not too much! A little fresh oregano in a marinade goes a long way), 1/4 cup lime juice, 3/4 cup white wine, some nice juicy slices of fresh ginger root and a whole orange sliced into sixteen or so small pieces. That all went into a ziploc bag with a half-dozen thin-cut (frying-thickness) pork chops and into the fridge for an hour. Meanwhile I made a chunky puree out of a single mango and 2/3 cups of sugar.
After an hour, the pork chops went into the frying pan, around 2-4 minutes a side. After they cooked I deglazed the pan with the remaining marinade, then added the mango puree and reduced it all until it formed a medium-thick glaze. That went on the pork, though as I said, the aoili also worked well with the chops.
Meanwhile I cooked a pot of plain rice, and to go with it I did a really simple black bean chile. I browned some onions (one, large, chopped) and garlic (five cloves, sliced) in a pot, then added a couple of cans of beans and the remainder of the small can of chipotles in adobo, plus some pepper, some oregano, some cayenne and some ground cumin. I cooked it down to a nice thickness and... ta-da! Instant tasty beans. I'd have thrown in some green pepper if I had any, but I didn't so I couldn't.
To drink we made some kind of deranged tropical something -- I call it the lima groglada. Equal parts rum and coconut milk to three parts limeade (which was itself around one part lime juice to three parts water, plus a good amount of sugar), all shaken with ice.
